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The Seaforth News, 1917-09-13, Page 6WHY NOT GROW YOUR In averv.ge seasons red clover that has not been pastured after the first hay; crop has been removed, will pro- duce a crop of well -matured seed, In- stead of cutting the second crop for hay, pasturing it or, as it frequently happens, ploughing it under, why not allow this crop to mature and save the seed from it? By raisin your own clover seed you are obtaining seed from plants which, by their very existence, have de- monstrated their adaptation to the conditions prevailing on your farm, and in your immediate locality. Such seed, it is quite reasonable to suppose, will prolate plants which are equally well adapted to local conditions. For this reason home grown clover seed is really more valuable than most of the seed obtainable through ordinary channels of commerce. Quite often very poor -looking fields of second growth red cloves will pro- duce a profitable crop of seed. In many cases fields where the clover is quite thin and say only eight or ten inches high, will yield over one hun- dred pounds of clean, well -matured seed per acre. Usually, however, an average second growth will produce anywhere from 150 to 250 pounds of seed per acre. The red clover seed crop should be cut when the heads are dark brown in color, and contain hard, well-develop- ed seed. In harvesting all unneces- sary handling should be avoided. Rough handling, frequent turning, etc. fi= OWN CLOVER SEED ? will 'throb or break off themost ma - tura heads, thus wasting a portion Of the most valuable seed, Where the crop is less than one foot high it may be cut with an ordinary mowing maehina. It is usually advis- able to have two men follow the ma- chine with hand rakes and move each swath out from the standing crop a few feet so that, on the next round, the cut clover will be out of the way of the horses anti machine. By follow- ing this practice with short clover, a great deal of seed will be saved that would have otherwise be threshed by the horses' feet, and therefore left in the field, Where clover is one foot or more in height the most satisfactory imple- ment to use for cutting is the binder. The cord should be removed, and the spring on the knotter slackened so that it will trip continuously, Usually there are two boards that hold the sheaf; these should also be slackened so that the clover will have a free course to the ground. In dropping to the ground, the seed will not shell and the ,crop will be left in loose windrows where it will dry quickly, and can be easily gathered with a barley fork, The length of time that the clover should' remain in the field would de- pend upon the weather. Generally speaking the crop should be placed in the prow or stack when dry enough to keep well. It can then be thresh- ed when convenient. canive SAW& j61 The Farm Where Father Was a Boy. When father lived here on the farm— Oh, it was long ago!— Could he have hadthefun I have, And known the things I know? Why, I have seen a fox to -day, Out on the pasture hill, And caught three minnows in the brook That flows below the mill. And I know where wild cherries grow, And where the wood grapes are, And where the fern root is more sw got Than sugar is, by far. And then I caught a firefly once, And found what makes the light; And once I heard an owl "Whoo! Whoo!" Beside the road at night. I almost caught a turtle, too, Down by the lily'pond; And, anyway, I saw a hawk Fly from the woods beyond. When father lived here on the farm, So very long ago, I wonder if he had such fun And knew the things I know. In haying time I helped a lot! I helped to rake the hay, And high among the rafter:: climbed To tread the load away. Then once we thought a cow was last; But Scotty found her track, And how he ran! but it was dark Before he brought her back. And once—it frightened me a bit—. I found a cave one day. I'm sure that pirates lived in it, Or redskins hid away! Oh, every day brings something new For Scotty and for me— • -A thousand wondrous things to do, A thousand things to see! Still, father only :miles and say- That very long ago He had the selfsame fun I have And knew the things I know. Thousands of barrels of apples rot upon the trees or upon the ground every year. They should not be al- lowed to go to waste this year. If the garden hose shows signs of giving out, don't think you must throw it away. Get some rubber tape and wind the hose for a few inches above and below the break. Treated thus it will last a long time. A good mushroom, properly cooked, is a luscious morsel and as such is a wholesome addition to the dietary. If you are absolutely sure that the variety that grows on your lawn or in the neighboring fields is of the edible kind, by all means cook it and eat it. juirecomasz000rconearemourrue Hog oilers too expensive? Then try making some at home. Take old gunny sacks or pieces of burlap and tack or tie them on posts in the hog lots where hogs are accustomed to rub, Saturate the cloths with crude oil or stock dip, and see that the oil is renewed every few days. Go slow about putting the rags on trees, else the pigs may have to do without shade next summer. One time is about as good as anoth- er to disinfect for hog cholera. Right now, is always the best time. Use quicklime in the lots and sheds, and sprinkle or spray phenol preparations about in the cracks of the houses. Supplement these precautions with a general clean up, and make them suf- ficient to keep the disease away by maintaining a strict quarantine against dogs and animals from infect- ed lots. Go as far as to keep your neighbor out of the lot if his hogs are sick. That won't be unneighborly. In one of the western states last fall a bunch of September pigs was fed on a ration consisting of peas, shorts and tankage. They were sold on a fifteen -cent market in March at a profit of $5.71 a head. Another lot fed on barley, shorts and tankage net- ted only $4,87 a head.-- Peas and bar- ley were valued at the same price per ton. Breed for winter pigs now if you Do e�lll your pre e v:ing with ',hers iia+talarad" Pure carne. "FINE" granulation. high sweetening power. 10, 20 and 100.1b. woks 2 and 5-1b, cartons . Order by liana° iu .orig- inal packages /.Fj � Ei lift Tkli, Look or t riotrd o d utou,nt l bele for i ur,,djure, 1f you to cot u red bell trede4earit Rota a Lourie bug or :carton and wood it to Atlantic Sugar Refincrios.Limited Power Bonding MONTREAL 141 HOT L NOES iii THE RURAL SCHOOLS Testimony of Two Teachers As to the Practicability Warm 'Meals at Noon. ideas. of Serving z Mothers and daughter, of ill ;gee lire cordlally invited to Write 103" department. Initials only will b® published with each question and Its answer as a Means of Identification, but full name and address Myst be elven In each letter, Write on ono side or paper only, Anowere will ti* malted direct If etcmp^d and addressed envelope Is enclosed, e71 Jet Address all correspondence for thla department to IA re, Helen t.aw, 211/ Woodbinp Awa., Toronto. Subscriber:—Perhaps the following will give you an idea for your bazaar: At a church fair held recently, one booth was noticeable for its business- like appearance and for the large sign on its arch, which read: Economy Booth Pay Ten Cents And Learn How To Save Tell Dollars The curious crowd that soon gath- erect found the notice as good as its word, for the committee in charge had taken a census 'of favorite economies far and near, and were prepared to make practical demonstrations of the A country school teacher says: I have found nothing that brings about co-operation between parents, pupils and teachers, like the hot lunches sere ed at noon. Since we began adding a hot dish to our former cold lunches, the.parents have awakened to the fact that the teacher is really working for the comfort and welfare of the chil dren. They appreciate it and have shown their appreciation by donating food materials. Our first attempt was vegetable soup. We purchased a twenty-five cent soup bone, which we cooked until tender. The next morning before school, the older girls prerared the vegetables which had been brought by the pupils. These were added to the stock and allowed to simmer all forenoon. As our robotl room con- tains only an ordinary heating stove, our variety has been rather limited as yet: We have had cream of tomato soup, bean soup and hot chocolate. Our next attempt is to. be creamed pota- toes, and then macaroni and tomatoes. In addition to enjoying the palatable lunches, it affords ars excellent oppor- tunity for teaching the pupils how to prepare the foods properly, set the table, serve the meals, how to observe table etiquette and wash dishes. The boys do their part by keeping in a supply of wood and water, emptying scraps, and have even done their share of the dishwashing, and are more than willing to do something to "get even" with me for making the hotlunch pos- sible. And just to see the children enjoy their dinner more than repays me for my trouble. Here is the testimony of another teacher: We began serving warm lunches this year for the first, and al- though I had thought of it for some time and we had raised money to buy a three -burner oil stove, it was a new idea to many of the people of the corn- munity, and I thought it best to begin rather slowly. We began by serving a warm lunch only once in a while as a special treat to the children, I was I very sure at first just how it would work out, as we have over sixty chil- dren in school, and I was afraid I might be undertaking something that would not prove to be practical. How- ever, Ifound out that if I had sixty have the buildings for them. There is children to cook for, I also had sixty no reason why a sow can not raise a 1 litter while she is raising the mortg- age, The returns from the sale of the litter will be welcome about corn - plowing time next summer. ti 7F161V rte No matter how much can be accom- plished by kindness, it is a wise thing to keep a firm hand and a stout staff on bulls of the smaller dairy breeds, —and some others. Good treatment works \venders, but it never pays to take chances. Profits and losses in cattle feeding can not be determined merely by - a comparison of buying and selling prices, because is a six months' feed- ing period a thousand -pound steer pro- duces three to four tons of manure. This is a source of revenue too seldom taken into consideration. The most important factor in the production of high-grade butter is the proper cooling of the cream. To make the best grades of butter, the cream should be separated from the milk with a clean separator, kept sepa- rate from the cold cream and cooled immediately to about 50 degrees. The use of hard floors in the dairy barn suggests the use of a cistern for saving the' liquid manure. It's a children who were ready to help furnish the..food materials and help do the work. As soon as 1 was sure that warm lunches could be served without tak- ing much from school time, we decid- ed to have one regularly on Tuesdays. It worked so web and the children begged so hard that it was not long before Friday also became a "hot lunch day." We have quite roomy cloak rooms, and the girls willingly gave,. half of theirs to be used as a kitchen: Here we placed our stove and cooking utensils. Our cooking odtfit is very simple, consisting- of a teakettle, a large stew kettle, a frying pan and a large pail. Besides these, we have a large cooking spoon, a soup dipper£and some other small, dishes and pails. Each child has hisn'cu and ow P., spoon. The work is all done by committees and the children consider it a great honor to be "appointed" on a commit- tee. A committee consists of two, three or four, according to the amount of work to be done. As a rule, I think the smaller committees do better work, as each one is held more re- sponsible for the tasks We begin to prepare our lunch usu- ally et the morning recess, and find that a great amount of work can be accomplished in that fifteen minutes if necessary. We never attempt to have more than one dish on the same day, and as yet, they have been very simple. We have had cocoa, coffee, potato soup, bean soup, tomato soup and, vegetable soup. The vegetable soup was the most elaborate of any- thing we have undertaken, as it con- tained meat, potatoes, cabbage, car- rots, onions, etc., all of which had`to be put through a food chopper. How- ever, it proved quite a success and the committee were very proud to have made it. 'The parents have been very good about furnishing. I know they have the welfare of their children at heart and it is worth any trouble on my part that I may be forced to take in order to make these warm lunches possible to see the happy faces of the children as they form in line and march up af- ter their portion of the food, whatever it may be, that helps to make their cold, oftentimes frozen, lunches appe- tising and nourishing. good suggestion, too. Such a cistern Ican be built of concrete and connected with the gutters by means of tile cemented at the joints. Butter should not come in less than a half hour. When it comes too soon, there is loss of fat in the buttermilk. When the weather is warm it is best to lower the churning temperature several degrees.' The temperature can be raised more easily than lowered after the churning has been started. There are two reasons why more farms should, maintain sheep. In the first place, this country has for a num- ber of years been producing only a fraction of the wool it uses. Now, with the foreign supply cut off, there is a serious shortage. Moreover, the demand for meat has been such that a good price for mutton has pre- vailed for a long time. Logically, the thing to do is remove the difficulties that are a menace to sheep raising and then begin establishing farm flocks. In planning the sheep barn, allow ten or fifteen square feet of floor space for each animal. Make the doors upper and lower. Have four 1 square feet of glass to 100 square feet of floor space. Arrange the win- dows so the sunlight will strike the floor. Too many feeders entertain the idea that a carcass needs only to be fat when they prepare their sheep for !market. It has been shown that the .lamb with • several inches of fat fails to top the market, while half an inch of fat makes a fine carcass. Young lambs are not so likely to be overfat, but older stuff must have a shorter feeding period or less concentrates. Drive the stake down well when fas- tening the ram these days. Once a sheep gets the idea that he can pull out and drag away the bar or stake which fastens him, there is little more peace. The man who believes that getting on in the world means getting' the best of his neighbors has a low esti- mate of lite. It your town cannot afford a patent fire extinguisher for each district school, suggest that each teacher keep a pailful of water, a pailful of sand or a blanket in a handy place, In many schools the boys attend to the fires, and a simple precaution like the above may some time save your schoolhouse. Bach of the four sides was devoted to a special class of demonstrations. The cooking economies, of course, oc- cupied the front. A good cook dem- onstrated in ti miniature kitchen some of the acceptable dishes that can be made from left -over portions of feed without spending more for new in- gredients than the left -overs are worth, Ne dishes were prepared ex- cept those that were actually based on material that otherwise would have been wasted.. The lesson in economy was later emphasized by selling the food at five cents a plate --the best way of clinching the point. An as- sistant in the kitchen showed how to peel fruit ` and vegetables with the least possible waste, and another as- sistant sold economy cookbooks. The next counter was devoted to economical ideas in sewing and mend- ing. - There the onlookers - learned, among other thingb', that old stock- ings can be cleverly fitted with new feet and the tops of new stockings re- inforced against the wear and tear of suspender garters, that a second lin- ing will save the back breadth of a silk underskirt, and that attractive collar -and -cuff sets can be made from worn linen skirts. Another counter was giyen over to miscellaneous ideas in economy illustrated by ingenious little makeshifts of all kinds, A sign over the fourth counter read, "How To Save 'Your Luxuries." - The demonstrations threw surprising light on the way people sometimes waste the supplies that cost most. A strik- ing illustration of the lesson was furnished by two tallow candles of the same size that were set burning side by side at the same time. One had been kept in the ice box,,the other on an open shelf, and it was interesting to note how much longer the cold candle held out. Half of the same counter was used for an -exhibit of things that may be profitably saved or sold. The samples included- a col - lection of magazines, a stack of news- papers, some empty bottles and a quantity of tin foil. A ball o;" string composed of many stray lengths was marked, "Save' this—it costs three times as much as it used to cost," . The economy booth is sure to -he well patronized and so it performs a double service—collecting money and promot- ing economy. A wide-awake com- mittee will be able to .think of num- eroud other useful suggestions in sav- ing. Hostess:=A game that provides instruction as well as fun makes a double' appeal and is sure to prove popular, Well-known faces is a good example of this kind of game. It is played with a hundred or more cards made of pictures . of famous persons cut from magazines or newspapers and pasted on cardboard- mounts of uniform size. It is permissible to have several different likenesses of the same individual. Beneath each picthre is inscribed the name of the person, the place and date of his birth and the reason why he is famous. Any number of prayers can take part. Deal seven cards to each play- er, and lay the remainder in a common pile in the middle of the table. The, object of the ganle is to see which player can first get rid of all his cards, The first player draws a card from the pile, compares it with his hand,' and proceeds to discard as many celebrities as may be grouped with it, if the oth- er players approve the classification that lie makes. For example, persons born the same year may be discarded together, or thos.i of._the same calling, or those associated in the public mind with the same cause. The most desirable classification, naturally, is that which will use up the greatest number of cards. Tho other players draw and discard as their turns come. Each of them has the additional privilege of adding an appropriate card to any group on the table, provided that group does not already contain four cards, which constitute, a complete book. The first player who succeeds in ridding himself of all his cards is entitled to one point for each of the cards still held by -his companions, and is the winner of that round. The more well-informed and quick-witted a player is, the sooner of course he will play out his cards. The game may be played either for a cer- tain number of rounds or until some particular score has been reached. Progressing' from table to table will add to the fun. Market Calendar During September make the second culling of old liens. All old hens in- tended for market should be sold be- fore they moult. Market now old hens, broilers, small roasters, green ducks, green geese. Young stock, if they have been kept in a good growing condition, should now make a very promising appear - nee, showing signs of proper develop- ment for profit. Chicks hatched this month, with proper care, can be turned into excel- lent frying chickens in January. It is a trick worth trying. February -hatched pullets, or those brought out in early March, aro near their laying age. The former, how- ever, are apt to go into moult about now, which will give them a tempor- ary setback in their laying. Hens are now entering into their moult, which cute down the sueply of eggs considerably. They ere able to lay a few eggs in the early stage of moulting, but wl.en the task of grow- ing the new -coat comes, it will reluire all the food and energy possible to do the work properly, and n material will be left to manufacture eggs. While moulting, hens should have food of a nitrogenous, rather than car- bonaceous nature. Oats and sunflow- er -seed should be fed, and about five pounds of linseed-menl should be ad- ded to every 100 pounds of mash fool In, feeding sunflower -seed give about one-sixth the quantity of other grains' used. Ducks should be turned into a new run, and the old one sown to rye. This will act as a disinfectant to the soil and the rye will servt. as a green crop for their winter feeding. Young turkeys that have survived until now should be in good condition; they have passed the critical age com- mon to turkeys. As a rule very few turkeys die from disease in the fall of the year, There is no bettor time than now for a general cleaning up of houses and rua.s. Hay will not take the place of grain for horses doing hard work. A pound of hay each day for every hundred pounds of their weight is enough for horses. Mules will do with less. • Harness can not be neglected with= out lessening its life and annoying the horse. A soft, pliable harness is a big help in getting the most work from a horse, with the least fatigue. Washing the leather in warm water with a neutral soap and a stiff brush, and applying oil before the leather has completely dried, will preserve the harness and please the horse. To harden the hoses' shoulders for the fall plowing, bathe with cold salt water several times a day. Keep the harness clean and sob that the homes fit the collars. If the shoulders be- come chafed, dust with talcum powder or finely sifted slaked lime. ,ea co).,maW f A LETTER Folk YOU (,MR,DUFF `(Es,THE WIFE HAS BEM OUT of TOWN ' FOR A FbW DAIS so You'RE A FREE MAN fills WEEK ''EH?r 3 1.1IMtea] GReA`i' Gums!! 5HE75 COMING HOME 'THIS AFTER- NOON fi W14'1 714E ALARM? L'OUSEE 1HAD ASTAG i POKER PARTY GUT To TNE ROUSE LAST NtGHr WELL THAT. WAS LAST MiclWt, SIIC W0N'r -OWN IT \4 , DO, SOME. of THE DUMCl4 ARE s'CILL our 'fRERE ASLEEP l sit+, pie PART`I WAS A ,ter -e. COMPLETE succ5ss Anaemia ` Anaemia may exist quite unsuspect- ed by its victim, It is a epndition due to lack of proper proportion Of red blood tells, or of coloring matter in tthe red tells, hemoglobin, Many distressing distnrbanoes of health are dile to this. it may be manifest as..-langour, fatigue, disabil- ity (even sometimes in well-nourished persons) as dizziness, nausea, vomit- ing, headaches, constipation, digestive disturbances, hyperacidity of the stomach, difficulty In breathing, heart palpitation, disorderly pulse; or in disturbances of the nervous system and the emotions, such as irritability, petulance, or apathy and melancholy. The causes- of anaemia are many. They may be improper nutrition, lack of fresh air, overworlc, mental dis- tress; they may be loss of blood from accident or from acute or chronic hemorrhages of all kinds; they may be poisonous substances from diseases like syphilis or malarias fever; they may bo occupational diseases, such as lead poisoning.; or they may be con- ditions arising in an apparently spontaneous way, of which medical science has not yet discovered the: character. Often the condition is due to a number of causes combined. When itis simple anaemia, plenty of rest and sleep are imperative as well as outdoor air and sunshine—prefer- ably a country or seaside locality. The diet -should be rich in vegetables and fruit, for the iron they contain. Egg yolks are also useful, especially for children. Constipation should be rearefully avoided. Mental calm should be cultivated and'a cheerful environ- ment sought. Inso o fast oncesmed _ ieal proscriptions are also necessary. Chronic anaemia m. be brought e o h a ug t about by repeated small losses of Wood; from such causes as persistent nose -bleed, intestinal ulceration, bleed_ ing hemorrhoids or hemorrhage from the womb. - In such cases the conditions causing the loss of blood must first be removed and then meas- ures taken for the building of new blood tissue. anaemia. It is plain that people who Lead poisoning sometimes causes react in this manner to the use of lead where they work should seek oth- er employment where they do not have tonseit. Pernicious anaemia is a serious dis- ease, as it prostrates its victim, and many people die' of it. This condi- tion always requires a doctor.' _- THE LAST CARGO OF SLAVES. Still Live in Little Alabama Colony and Descendants Prosper. Perhaps the most interesting col- ony of negroes in America to -day is to -be found in the State of Alabama, about three miles from the. heart of Mobile. Here in a little town called Plateau, live a group of nine wea- ther-beaten, grizzled, old men and womeh, the remnant of the last cargo of slaves brought to American soil from the coast of. Africa. The youngest is entering his seventy- sixth year; the oldest is not less than one hundred and ten, while just a few yearn ago one of their number died who had seen more than one hundred and forty years. They were brought to America in the summer of 1859. In '65 their emancipation came. 'For the next few years they were buffeted about by' changing fortunes without any settled home. One among them, wiser than the rest, saw the dangers of their un- settled condition, Not - owning their homes, they could be turned out at any time, and, hiring themselves to strange masters in search of labor- ers, they might some day be carried off again into slavery, perhaps to Cuba or Porto Rico, for they learned that slavery still existed there, With such incentive behind them they selected a tract of land just outside Mobile, on Three -Mile Creek, and began the purchase ()Names. As one goes over and -about Pla- teau, he is struck with .the appropri- ateness of the setting in which • this African colony is to be found. About one-half the town is owned by negroes; and, of the property occu- pied by them, at least 75 per cent, is owned by their own people. • The largest single holding of land among them is between fifty and sixty acres. Another negro landlord owns and rents about twenty houses. There are nine stores, of which 'seven are owned- and operated by colored mon, The largest of then all is one of these seven and represents a volume. of business amounting to mare than 811,000 annually, Ancestor of All Pigeons. Our domestic pigeons are- of many varieties; remarkably different,, in shape and plumage—even, it might be said, in character and habits. Yet all of them are descended :from a single kind of pigeon—the "bice rock." We have the ".pouter," the "fantail," the '"tumbler;" the '`homer"—these and many others. But all of them are derived from the same original awes - tor. It just shows what marvels can be accomplished by breeding through artificial selection. pladoli leaves with brown tips indir cote that the soil is sour or too wet.